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A Simply Authentic Gift: My Favorite French Onion Soup Recipe

Writer's picture: Kimberly GenlyKimberly Genly

A Gift: My Favorite French Onion Soup Recipe Hello Readers and Friends! I had such an amazing Godwalk today, filled with creativity, gratitude and inspiration…I felt drawn to share my favorite onion soup recipe with you, part of what I will be making for New Year’s Eve. dinner tomorrow. This soup is one of my favorite holiday specials, and the recipe is in my cookbook, COMFORT FOOD FROM THE HEARTLAND: Recipes from a South Dakota Farmer’s Daughter. If you try it, let me know how it goes. And Happy New Year! Easy Bistro Style French Onion Soup My cousin Amy visited me one year when she suspected she might be gluten intolerant. I looked through my cookbooks for a dinner dish without wheat products. We both loved French Onion soup and made a version of this without any flour or croutons. (The original recipe must have come from an old TV Guide.) For several years in a row, this soup – along with a hearty salad and crusty bread – was my standard Christmas Eve dinner. -About 2 1/2 large white onions, sliced -2+ TBSP butter -1 1/2 TBSP flour -2 cans beef broth -1/3 C dry white wine -1-2 tsp Worcestershire sauce -Salt & pepper to taste -Croutons (or you can try toasted French bread) -4 relatively thick slices gruyere cheese (I have used leftover shredded mozzarella; it’s just stringier) Sauté onions in butter in large, heavy pan over medium heat, stirring often, until golden, 20-30 minutes. Stir in flour, cook one minute. Add beef broth, wine, Worcestershire sauce, and salt and pepper. Bring to a boil. Reduce heat and simmer, partially covered, 30 minutes. Ladle soup into four oven proof soup bowls and place on a baking sheet. Top with croutons and then cheese slices. Bake at 425 (I prefer this over broil as it burns too easily) until the cheese is melting and somewhat crispy on top. Authentically Yours, Laura

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